When you don't have the time to run to the store for Mayonnaise or you would rather have it without all the unnecessary unpronounceable ingredients in it, you can make it at home!
This mayonnaise is creamy and smooth and if you want to adjust the ingredients to your liking such as adding more salt or mustard, you can. Adding the oil a few drops at first then adding it in a good steady stream to finish it off makes it creamy. As you add the oil, you will notice that it gets thicker the more oil you add and the more it is whipped.
I don't have a lot to say about this recipe except that it is easy, delicious and it's pretty!
2 large egg yolks
1/2 tsp. salt (sea salt or kosher)
1/4 tsp. Dijon mustard
2 tsp. freshly squeezed lemon juice
1 1/2 tsp. white or apple cider vinegar
1 cup light olive oil
Add all ingredients except the oil to a small food processor. Blend well. Start adding the oil a little at a time and when you see it start to thicken up, you can add it in a more steady stream. When you have added all your oil and it is nicely incorporated, place the mayo in an air tight container and store in the refrigerator for up to 2 weeks.
Egg yolks
Salt
Mustard
Lemon Juice
Vinegar
Blend
Add oil a tiny bit at first
When it starts to thicken, add the oil a little faster
After you have added all the oil the mayonnaise will be thick and creamy. remove from food processor and store in an airtight container in the refrigerator.
I hope you feel as accomplished as I do when I can make something at home that normally we always buy prepared at the store. Enjoy!
© Nancy Rappleye 2017
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